Title: Marinated Asparagus Bundles
Categories: Salad Vegetable
Yield: 10 Servings
| 2 1/2 | lb | Asparagus |
| 10 | | Green onions |
| 2 | | Red bell peppers, cut into |
| | | 20 strips |
| 1 | c | Red wine vinegar |
| | | (or balsamic vinegar) |
| 1/2 | c | Water |
| 2 | ts | Sugar |
| 1 | ts | Dried oregano |
| 1 | ts | Dried tarragon |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
Snap off tough ends of asparagus. Cover and cook in a small amount of
boiling water 5 inutes or until crisp-tender. Drain and rinse under cold
running water; drain well. Trim white portion from green onions, and
reserve for another use. Place green onion tops in a bowl; add boiling
water to cover. Drain immediately, and rinse under cold running water.
Gather asparagus into 10 bundles, and add 2 bell pepper strips to each
bundle. Tie each bundle with a green onion strip. Place bundles in a
13x9-inch baking dish. Combine chopped onion and next 9 ingredients (onion
through Pepper) in a bowl; stir well. Pour over asparagus bundles. Cover
and chill 2 to 8 hours. To serve, remove asparagus bundles from marinade,
and discard marinade. Arrange asparagus bundles on a serving platter.